from The Kitchn and Cooking LightWant to throw a brunch party right? Start with one or both of these crowd pleasing egg and bread dishes. My friend Lindsay served this delicious Ham and Cheese Breakfast Casserole at a recent birthday brunch while I served this Brie and Egg Strata (successfully substituting french bread for ciabatta). Late morning perfection, both.
from Cooking LightThese scones are easy to make; these scones are lower in calories than most
out there; these scones have dried blueberries (if you follow my lead); these
scones taste rich and flaky. In short, these scones are just plain awesome
75 Ninth AvenueSarabeth’s original uptown location is a breakfast institution for some, but aside from her super yummy spreadable fruit that I’ve picked up from grocery stores, I had never partaken in a Sarabeth Levine meal. A recent visit to the Chelsea Market, a spot I always wonder why I don’t visit more often, changed all that.
The market location is small, with a couple small tables and some stools, but the flavors were big. I opted for the “Green and White”, scrambled eggs with scallions and cream cheese. It may seem like an odd combo, but trust me, drop some cream cheese and fresh scallions in your next batch of morning eggs and then try to tell me it’s not fantastic. There are several Sarabeth’s locations throughout the city.
Click here for the rest of Sarabeth’s
from Cooking LightWith my very limited patience as a cook and a human being it’s impressive that I spent nearly two hours preparing this Grits, Ham and Mushroom dish the other night, and thank goodness it was all well worth it or I’d never spend that long ever again. I could seriously have served this in my own little country farm, Egg-style restaurant and make a killing, even nabbing a spot on all the Time Out and New York best of lists… but I digress.
The only trouble I encountered was that my grits stayed liquidy rather than congealing into a cake like the recipe intends (though it didn’t affect the magnificent taste one bit). I would probably follow the box directions for the grits part rather than the ones listed in the recipe for more predictable results.
The sauce, by the way, is incredible and must be able to be utilized in other recipes. And don’t skimp on the ham, go for the best you can find.
It's been years since we have indulged at the amazing Aquavit restaurant. Since then, it's changed locations and gone is the Rockefeller indoor waterfall. It was not missed in the face of their 48 dollar epic buffet brunch.
As you go through the offerings, one plate at a time, you'll start (if you follow the suggested order explained in the menu) with eight different kinds of herring. The pickled and the garlic were my favorite. Next comes my favorite section: both hot smoked and cured salmons with sauces. Move on to cold cuts including a supreme salami and cheeses including a sharp swiss. Next are the hot entrees and no matter how full you are, the meatballs and lingonberries are no to be missed. But you won't be done until several of the bite sized and larger desserts are consumed.
It's decadent and indulgent. We had to rest between platings and left stuffed with the cuisine of Sweden to the brim. A crisp beer or a danish mary (made with dill infused auavit) accompany the breakfast.
The atmosphere is sophisticated but more laid back than I expected which was nice. You'll be sharing space with tourists with more adventurous palettes and old moneyed people who embark on this pricey brunch regularly. For us it's a once a year extravagance that I hope to turn into a yearly tradition.
One of the downsides of my neighborhood is that almost nothing is up as early as me on Sunday morning. When I wake up with a craving for pancakes and want to try a delicious sounding recipe from Serious Eats at seven in the morning, I pretty much have to wait until the normal people roll out of bed closer to ten to get the ingredients from the grocery store. Well, this past Sunday I was not willing to wait and I opted instead to see what Bisquick had to offer using ingredients I already had.
There are two “melt in your mouth” pancake versions that differ from the traditional. I tried the “supreme” which includes sugar, baking powder, and vanilla. The result is a lighter and sweeter pancake that took maple syrup well and didn't leave me with a rock in my tummy, despite the fact that I made a hulking stack of them just for the two of us.
1 egg
1 cup half and half
1 Tbsp. Sugar
1 Tbsp. Cinnamon
1/4 tap. Nutmeg
3 or 4 drops Vanilla extract
1/4 tap. Salt
6 slices thick white bread or French bread
Beat eggs with half and half. Add sugar, cinnamon, nutmeg , vanilla extract, and salt. Soak both sides of bread in the mixture for a couple of minutes. Fry in melted butter or shortening until brown on both sides. Dust with powdered sugar and serve with butter and syrup or honey.
1. Start cooking sausages
2. Mix 1 bag of Jiffy Corn muffin mix with 4 slices prosciutto, 1 egg, 1 tbsp butter, 3/4 milk, and black pepper.
3. Form cakes with batter and cook until golden brown.
4. Add cubanelle peppers to sausage pan as the finish cooking.
Serve.
Jim and I go every weekend for brunch. Seriously, every weekend.
I get the fried cheese grits, he the eggs benedict or hungry bear. And if you ever see apple cheddar pancakes on their specials board – you MUST try them. Also an attractive, friendly staff.
Tastes like a cloud made out of pancakes.